Have you ever been surprised by how prolific certain garden plants can be? In my flowerbeds, bleeding hearts and lilies of the valley have become borderline-invasive perennials. In my raised garden beds, tomato plants easily grow 8 feet tall (I need to learn the art of pruning!), and pepper plants can supply the needs of the entire neighborhood.
Last summer’s jalapeño and habanero plants produced impressive amounts fruit — yes, peppers are botanically classified as fruit — that were seeded and frozen for future use. Jalapeños were added to Kenai Jalapeño Cheese Dip, Turkey Tortilla Soup, and dozens of pots of Chili. They are versatile, and a simple addition for crunch and heat. And, my entire freezer stash has been used.
Habaneros, on the other hand, frighten me. They are intense little packages of orange heat. The only time I use habanero peppers is for Jerk Chicken. How much jerk can a family eat??? When I was expecting a harvest of 5-10 peppers from my little plant, and got hundreds instead, I knew it was time to get creative.
Through the wonders of surfing the internet, I learned that vodka tames the heat of habaneros. Then, using simple ingredients that typically are used in cocktails, this recipe was born. It has been made multiple times because habanero and maple pork shoulder became a favorite. And so, I am slowly chipping away at the massive freezer-stash of habanero peppers before the next harvest commences.
This recipe requires that you gauge the heat tolerance of your guests beforehand. When cooking for adventurous friends and neighbors, soaking the habaneros in vodka for one hour maintains a respectable amount of heat. However, when our 2 year old granddaughter will be eating the pork, that soaking time needs to be about 2 hours. Now, you need to understand that this little girls loves salsa. It is her favorite side dish. But, when food is too spicy, she cries and tries to wipe the heat off her tongue — which is totally traumatic and adorable at the same time.
Vodka draws heat out of the habanero, resulting in an infused spirit that can be added to cocktails like bloody marys and martinis. I would advise against sampling the vodka straight — it may just melt your face off.
Other cocktail ingredients used in this dish include real maple syrup, a cinnamon stick, and angostura bitters.
Layering ingredients in a crockpot and letting it slow-cook all day long is the way to ensure flavor permeates every bite of pork. Here are some tips for success:
- trim some of the thickest fat from the pork
- cut the pork shoulder into fist-sized pieces so they cook evenly
- soak habanero peppers (cut in half with seeds and ribs removed) in vodka 1 hour for exciting heat, or 2 hours for quite mild
- don’t worry about cutting onions and garlic finely — they will cook to nothingness anyway
- store infused vodka in the refrigerator for future use
This pork is so flavorful that there is absolutely no need to top it with sauce. If you find yourself longing for a little more heat, just stir in a tablespoon of the infused vodka. It won’t take much to ramp up the spiciness.
My favorite way to eat the pork is on a toasted slice of sourdough bread, smeared with garlic butter, and with a slice of provolone cheese.
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Habanero-Maple Pork Shoulder
- Total Time: 0 hours
- Yield: 10 1x
Description
A slow-cooking wonder! Adjust the amount of heat you want, and expect to enjoy every single bite.
Ingredients
10 habanero peppers, halved and seeded
1/2 cup vodka
1 large onion, peeled and sliced
6–8 cloves garlic, peeled and sliced
1 cinnamon stick
1/3 cup maple syrup
2 Tbsp white wine vinegar
2 tsp dried thyme
1 tsp angostura bitters – about 10 dashes
7 pound pork shoulder, trimmed of the thickest fat
2 tsp kosher salt
1 tsp black pepper
Instructions
Soak habanero peppers in vodka – 1 hour for serious heat, or up to 2 hours for mild spiciness
Place sliced onions, garlic, cinnamon stick, maple syrup, white wine vinegar, dried thyme, and angostura bitters in the bottom of a crockpot/slow-cooker.
Cut pork shoulder into fist-sized chunks (approximately 1 pound each), and season on all sides with salt and pepper. Add to crockpot. Strain peppers from vodka, reserving infused vodka for future use, and tuck into the crockpot.
Cover, and cook on low for 7-8 hours or high for 5-6 hours.
When done, remove meat from crockpot and shred. Taste for seasoning. If you want a little more heat, stir in a small amount of infused vodka.
Notes
This pork can stand alone — no need for sauce.
My favorite way to eat the pork is on a toasted slice of sourdough bread, smeared with garlic butter, and with a slice of provolone cheese. Straight out of the crockpot is quicker. 😂
- Prep Time: 10 minutes
- plus up to 2 hours soaking peppers:
- Cook Time: 6-8 hours
